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Mulligatawny Soup

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Spicy, aromatic soup with lentils and chickpeas.

Ingredients

Scale
  • 1 cup green lentils- rinsed
  • 1 (19 ounce) can of chickpeas – well rinsed
  • 1/3 cup red bell pepper – diced
  • 1 green Indian chile – substitute 1/2 poblano green chili if necessary – seeded and finely diced
  • 2 shallots – minced
  • 3 TBL olive oil
  • 1 tsp ginger – peeled and grated
  • 1 pinch cardamom
  • 1 tsp ground coriander
  • 3 garlic cloves – crushed with a press
  • 1/8 tsp cayenne pepper
  • 1–1/2 tsp hot madras curry powder
  • 1/8 tsp black pepper – finely ground
  • 1 qt chicken stock – get the recipe HERE
  • 1 cup water
  • 1 roasted chicken breast – shredded – optional
  • 1/2 lemon – juiced – optional
  • 1 TBL chopped cilantro – optional

Instructions

  1. Heat the olive oil over medium heat and sweat them for 1-2 minutes, then add the ginger and garlic. Stir for a few more seconds.
  2. Add the cumin, coriander, cardamom, cayenne and black pepper. Stir for 10 seconds, then add the chickpeas and stir to coat them with the spices, another 5-10 seconds
  3. Pour in the chicken stock and water, add the bell pepper, poblano pepper and salt. Bring to a boil than reduce to a low simmer for 10 minutes, then add the lentils and simmer for 20 more minutes
  4. Add the chicken and simmer another 5-10 minutes until it is heated through
  5. Stir in the lemon juice (optional)
  6. Serve and garnish with chopped cilantro

Find it online: https://www.cooksavorcelebrate.com/mulligatawny-soup/